This hearty stew is great for chilly winter days. The oven roasting brings out the sweetness of root vegetables. With a side of bread, this makes a meal!
- 1 small celery root, peeled, cut into 1-inch cubes
- 1 small rutabaga, peeled, cut into 1-inch cubes
- 2 parsnips, peeled, sliced into thick rounds
- 1 baking potato, peeled, cut into 1-inch cubes
- 4 carrots, peeled, sliced into thick rounds
- 1 onion, peeled, halved and sliced into thick crescents
- Several large cloves garlic, peeled and crushed
- Coarse (kosher) salt
- Freshly ground black pepper
- 1/4 cup olive oil
- 4 large fresh tomatoes cut in half
- 4 ounces mushrooms, stems discarded, thickly sliced
- 2 ½ cups vegetable broth 3 bay leaves
- 3 cups canned white beans (such as cannellini beans)
Preheat oven to 375° and position two oven racks evenly apart. Combine the celery root, rutabaga, parsnips, potato, carrots, onion, and garlic in a large bowl. Toss with 1 teaspoon of salt, several grindings of pepper, and 2 tablespoons of oil until evenly coated. Spread vegetables in a single layer on a large baking dish or cookie sheet. Roast uncovered, on the upper rack of the oven until the vegetables are fork-tender and lightly charred around the edges, about 45 minutes. Meanwhile, place the tomatoes, cut side up, on a baking sheet and sprinkle with ½ teaspoon salt. With the remaining 1 tablespoon oil, toss the mushroom and place them among the tomatoes. Place on bottom rack of the oven. Bake until very tender and lightly charred, about 30 minutes. Place the roasted vegetable in a large soup pot, adding the broth, bay leaves and beans. Bring to a gentle simmer over medium heat, stirring occasionally for 15 – 20 minutes. Season to taste with salt and pepper. Remove bay leaves and serve.